VooDoo Shrimp from Uglesich's
- Tommy Centola
- Apr 20, 2020
- 1 min read
Trying to keep myself busy in these times of social distancing, I turn my attention to my cookbook collection. This week, I am sharing two recipes from the closed Uglesich's. Here is their Voodoo Shrimp Pasta.
Angel Hair Pasta
1 tablespoon of Olive Oil
1/2 small Onion, chopped
2 cloves of Garlic, chopped
1/2 teaspoon Black Bean Paste
1 teaspoon Sugar
1 Bay Leaf
Salt
Black Pepper
8 large Shrimp; peeled, deveined, tails left on
1 sprig of fresh Rosemary
4 pitted Black Olives, sliced in half
1 Roma Tomato, julienne
Cook the angel hair pasta as per directions on box.
Pour the olive oil into a skillet, and set on medium heat.
When hot, add the onions, garlic, black bean paste, sugar, and bay leaf.
Sauté until translucent.
Salt and pepper shrimp and add to skillet.
Stir constantly until shrimp turn pink.
Add the rosemary, olives, and tomatoes and stir.
Place pasta on plate.
Remove bay leaf; pour shrimp and sauce over pasta.
Enjoy!!!
Good Cooking, Good Eating and Good Living!!!
Hello. I spent many hours at Uglesich’s and this Uglesich Voodoo Shrimp is pretty damn good! However, as Anthony never gave a recipe away in complete for, I’d like to make a few suggestions:
1) Use a lot more of the black bean paste. I think the stated recipe is for two people. I would suggest using at least one if not two tablespoons. 2) Likewise I suggest using at least a tablespoon of sugar. 3) And finally, I’m not sure that Anthony and Gayle used straight up black olives. I believe, even though they never told anyone, that they actually used kalamata olives.
This is a great dish! Do the prep in advance and it is relatively easy.…